Bitter greens often get a bad wrap due to their bitterness, at least in my family. So, usually, when I make a salad like this one, it needs to be paired up with something creamy and sweet. Bitter greens burrata salad with maple dijon, pomegranate, and candied almonds is one such combo. You get your healthy dose of greens from the various forms of bitter green, creaminess from the burrata, and the sweet acidic notes from the maple dijon vinaigrette. You can add some pomegranate seeds and candied almonds for an additional layer of flavor and crunch.
About the Bitter Greens
Bitter greens are, well, bitter and a bit chewy. However, I find that the level of bitterness depends on the type and the size of the plant. Some, in my opinion, are pretty sweet, for greens, that is. If you can get baby bitter greens, they tend to be less chewy and a cross of sweet and bitter.
Also, you can leave them whole in the salad, which looks much prettier.
Bitter greens are in season during the winter months when there are few fresh greens and vegetable options.
For this salad, I chose a variety of different bitter greens, which are currently offered at the farmer’s market. There are some classic ones like arugula, beet greens, spinach, and purslane. Also, these are the less bitter ones. I also added some winter lettuce to make it easy for my picky eaters. The rest of the greens are different varieties of the chicory plant.
Basically, you can add whatever you like, as long as it is fresh. If the leaves are large, you can tear them into bite-size pieces.
How to make the bitter greens burrata salad with maple dijon vinaigrette
This bitter greens burrata salad with maple dijon vinaigrette is a breeze to make:
- Mix your greens and the red onion with the vinaigrette
- Tear the burrata and place it on top of the salad.
- Toss the pomegranate seeds and candied almonds over the salad. Finish by drizzling some leftover vinaigrette.
Serving the Salad
With a slice of your favorite sourdough bread, this salad is great if you need a light lunch.
On the other hand, add one fried egg per portion if you need a bit more energy but still want a lighter lunch.
You can also toss some sliced avocado.
Other salad recipes
Here are some other salad recipe you might like:
Bitter Greens Burrata Salad with Maple Dijon Vinaigrette
Equipment & Tools
- Salad spinner
INGREDIENTS
- 375 g bitter greens
- 300 g burrata
- 1 red onion (thinly sliced)
- ½ pomegranate (large)
- 1 tbsp candied almonds (coarsely chopped)
- black pepper (freshly ground)
MAPLE DIJON VINAIGRETTE
- ¼ tsp salt (Himalayan)
- 3 tsp apple cider vinegar
- 13 g dijon mustard
- 22 g maple syrup (pure)
- 45 g olive oil (extra virgin)
INSTRUCTIONS
- Wash the greens and spin them dry in a salad spinner – Note 1
- Make the vinaigrette by adding the ingredients into a bowl and whisk until it emulsifies and thickens. When done, it should coat the back of the spoon.
- Place the greens into a salad bowl and add ¾ of the dressing. Mix well.
- Cut the burrata into six even pieces and place them on the salad.
- Add the pomegranate seeds and the candied almonds.
- Drizzle the remaining ¼ of the dressing over the burrata.
- Serve immediately with a slice of sourdough bread.
NOTES
- If you don’t have a salad spinner, you can use a clean kitchen towel. Drain the water from the greens as much as possible. Spread the greens onto a kitchen towel. Place another kitchen towel on top and gently press and swivel to absorb as much water as possible. Note that if there is water on the greens, the dressing will not stick to the greens but rather fall to the bottom of the salad bowl. Also, it will dilute the dressing.
